OMG ya’ll… I love this mead! It’s so rich and figgy, such a lovely mead for the fall/winter seasons. The key here, to be honest, are the dried figs. You can’t just use fresh figs, they don’t provide nearly enough flavor, but they do add to the mouthfeel and fullness of the mead.

The only alterations I would make would just be adjuncts to the original recipe. Say… turning this into a sort of “fig newton” mead, or perhaps a fig and strawberry, or fig and vanilla. Something of that sort! I will definitely make more of this and same some for a competition.

By the time I got around to my tasting video it had been almost a year – and let me tell you… this aged SO WELL. It’s rich and very full bodied, when using fresh figs you definitely want to add some dried ones to secondary, it really makes all the difference.

Primary:
4lb Frozen & Thawed Figs – chopped
2lb Dutch Gold Clover Honey
Followed nutrient schedule: TOSNA 2.0 & GoFerm

Secondary:
Rack
Stabilize
Add 1/2 lb Dried Figs
Hawaiian Lehua Honey to backsweeten
1/2 Cinnamon Stick
Acid & Tannin balancing

Ending gravity was 1.040 after backsweetening – the sweetness level is pivotal for this mead.

Clear & Bottle